Quiche, Asparagus Bacon Lc-8.3/segg- quiche, meat- pork- bacon, veg- asparagus 1 pound asparagus; fresh or frozen 1 teaspoon salt 2 cups Swiss cheese; shredded 10 strip bacon; cooked, crumbled 4 large eggs 1 1/2 cups cream, heavy 1/4 teaspoon nutmeg 1/4 teaspoon salt 1 dash pepper 4 cherry tomatoes, whole; halved, to make 8 Cut 8 asparagus spears 4 inches long for garnish. Cut remaining pieces into 1/2-inch pieces, using only the tender parts of the stalks. Boil 1 quart of water in a large saucepan, add salt and all the asparagus. Return to boil. Reduce heat, cover and allow to simmer for 5 minutes. Drain and rinse asparagus. Spray a quiche or pie pan with nonstick spray. In a bowl combine the asparagus, Swiss cheese and bacon; mix gently. Place in the pie pan. In another bowl beat eggs, cream, and nutmeg, salt and pepper until smooth. Pour into the pie pan. Bake, uncovered at 400 degrees for 35 to 40 minutes or until a knife inserted near the center comes out clean. Arrange the asparagus spears spoke fashion on top of the quiche. Place the cherry tomato halves in between the spokes. NYC Nutrition Analysis (per serving or yield unit): water=204 g; calories=580.9; protein=29.95 g; total fat=47.53 g; carbohydrate=10.46 g; dietary fiber=2.14 g; ash=5.25 g; calcium=831.7 mg; phosphorus=627.7 mg; iron=1.52 mg; sodium=759.9 mg; potassium=486.5 mg; magnesium=54.97 mg; zinc=3.97 mg; copper=0.2 mg; manganese=0.28 mg; vitamin A=2500 IU; vitamin E=2.82 mg ATE; thiamin=0.19 mg; riboflavin=0.64 mg; niacin=1.31 mg; pantothenic acid=1.16 mg; vitamin B6=0.27 mg; folate=127 ug; vitamin B12=1.76 ug; vitamin C=19.5 mg; saturated fat=28.95 g; monounsaturated fat=13.45 g; polyunsaturated fat=2.18 g; cholesterol=296.3 mg; selenium=22.52 ug; refuse=14.76%; %cal as carb:prot:fat=7:20:73; WW Pts=15.15; (complete analysis) |
